First, prepare a large piece of mutton with skin. This lamb had better be peeled off the leg of lamb. It is best to choose old goat stew. Cut all the leg of lamb into pieces of uniform thickness. Use a piece of fat on your leg as sheep oil. Cut it into pieces of uniform thickness for use.

2. Immerse the processed mutton in a cold water pot, boil the water, and cook for another minute to remove the blood and smell of mutton. Be careful not to drown for too long, or you will lose the fresh mutton flavor.

3. Take the mutton out of the water and rinse it, then dry it and set it aside for later use.

4. Next, prepare other ingredients. Soak sweet potato vermicelli in cold water until soft. Cold water soaked vermicelli is elastic and not waxy.

5. Prepare a piece of Chinese cabbage and clean it, then cut it for later use. Wash garlic and cut into pieces of about 1 cm. Cut coriander into pieces for use.

7. Next, pour the mutton, pour the pepper granules into the pot, and stir fry over high fire, so that the steam can be deodorized. On the other hand, the aroma of fried pepper can increase the flavor of mutton, and beer is added after about one minute. Pour from the side of the pot, and use the high-temperature beer on the side of the pot to evaporate and remove the smell of mutton.

8. Next, pour boiling water or broth to start stewing, add onion, codonopsis pilosula, angelica, dried tangerine peel and bring to a low heat.

9. 40 minutes after the mutton is cooked, add black fungus and cabbage and cook for about 3 minutes. When the soup turns white, add vermicelli after stewing for 3 minutes. 10. Add seasoning immediately after the vermicelli is stewed.